The yogurt pancakes are true comfort food for me; since I went to the United States, I make them at least once a week. Simple and versatile, they can be accompanied by fresh fruit, jam, or maple syrup. My favorite recipe is definitely the apple pancakes, but over the past few months, I have tried many variants, I have tested them, and I will gradually write all the recipes for you.
If you’re looking for a simple and fluffy version, the yogurt pancakes are the way to go; super easy to make, thanks to the yogurt, they stay fluffy for days, and if you have the patience to let the batter rest for 10/15 minutes, they will be even taller, lighter, and surprisingly soft.
Perfect for the whole family, the yogurt pancakes are ideal for a Sunday brunch or a special breakfast; follow my version and discover how to make your pancakes even more irresistible!
Try the other variants:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 173.74 (Kcal)
- Carbohydrates 28.89 (g) of which sugars 13.50 (g)
- Proteins 4.47 (g)
- Fat 5.15 (g) of which saturated 1.21 (g)of which unsaturated 3.58 (g)
- Fibers 0.88 (g)
- Sodium 80.22 (mg)
Indicative values for a portion of 55 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 eggs (medium)
- 1 1/4 cups plain yogurt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsps peanut oil (or 2 1/2 tbsps melted butter)
- 1 pinch salt
- 1 tsp vanilla extract
- as needed peanut oil (or butter, if using a non-stick pan, you can cook them without adding fats)
- as needed maple syrup
- as needed fresh fruit (to taste)
Tools
- 2 Bowls
- 1 Scale
- 1 Ice cream scoop or a small ladle
- 1 Pan
- 1 Whisk
Procedure
To get perfect pancakes, use room temperature ingredients.
In a bowl, sift the flour with the baking powder, baking soda, and powdered sugar.
In another bowl, mix with a whisk the yogurt, eggs, vanilla extract, salt, and peanut oil.
Pour the liquids into the bowl with the dry ingredients and briefly mix the batter with the whisk to avoid the formation of lumps. Stop as soon as it is well combined. The characteristic of American batters is precisely to have a coarse mixture that does not develop gluten, making the pancakes very fluffy.
The batter is ready; let it rest for 10/15 minutes.
Heat a crepe griddle or a non-stick pan (I do not use fats, but if you want more flavorful pancakes, you can grease the pan with a little oil or butter), pour a portion of batter with the ice cream scoop, spread it slightly, and cook the pancake over low heat for 2 minutes.
When small bubbles form on the surface and the edge becomes opaque, it will be time to flip the pancake. Cook it on the other side for 1 minute.Proceed in the same way until the batter is used up, placing them on a plate, stacking them up.
The yogurt pancakes are ready, serve them with a cascade of maple syrup, fresh fruit, or jam.
Tips
The yogurt pancakes can be stored in the fridge for 2/3 days covered with plastic wrap without losing their fluffiness.
When you want to enjoy them, heat them in the microwave.
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